Ingredients
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese grated
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley chopped, for garnish
Instructions
- In a saucepan, keep chicken broth warm over low heat.
- In a separate large pan, heat the olive oil over medium heat. Add the onion and garlic. Sauté until the onion becomes translucent, about 5-7 minutes.
- Add the arborio rice to the pan, stirring to coat with oil. Cook for 2 minutes, stirring occasionally.
- Pour in the white wine. Cook and stir until the wine is mostly absorbed.
- Add the warm broth one ladleful at a time, stirring continuously. Wait until each ladelful is fully absorbed before adding the next. Continue until the rice is creamy and al dente, about 20 minutes.
- Stir in the Parmesan cheese and butter. Season with salt and pepper.
- Remove from heat. Garnish with fresh parsley and serve immediately.